I love a good Greek salad. How about you?
I have been craving the flavors of feta and olives lately. So I made a special trip to the market to get my hands on fresh salad ingredients including romaine lettuce, lemon, feta, fresh mint, tomatoes and Kalamata olives to make a good Greek Salad.I have been really enjoying Backyard Farms–Maine grown–tomatoes this winter. For those of you living in New England, check them out.
Chopped the lettuce and quartered the tomatoes. Then, I layered the delicious salad ingredients onto a platter. Adding a nice dose of olives and feta.I evenly drizzled the homemade lemon mint vinaigrette over the salad ingredients. I have to tell you the dressing really brought this salad to the next level. The fresh mint is so refreshing and tasty. I can’t wait to make this again in the summer when my garden is overflowing with fresh mint! Who knew eating low FODMAP could taste so good?
And…did you see the latest FODMAP article in Yahoo Food? I am so happy the word is getting out about the low FODMAP diet!
- Serves 4
- 1 large head of romaine lettuce, washed, trimmed and diced
- 5 small tomatoes, quartered
- 1/2 cup feta cheese, crumbled (Imported Greek feta is wonderful for this salad)
- 1 lemon, juiced (about 2 tablespoons of lemon juice)
- 1/4 cup olive oil
- salt and pepper to taste
- 1 1/2 tablespoons fresh chopped mint leaves
- 1/3 cup kalamata olives, pitted and chopped
- Arrange lettuce on medium platter, top with tomatoes.
- Sprinkle with feta cheese.
- In small bowl, whisk lemon juice, olive oil, salt, pepper and fresh chopped mint.
- Drizzle dressing over salad.
- Top with olives.